Yoo-hoo Tess! Can you please post your 90-day limoncello recipe?

Colleen, I will comment that I have made limoncello in the past that used the LOOOONG marinating

and ones that used a week. Personally, I do not see any difference.
And I'll mention that one of the best chicken wing recipes I've had is marinated in limoncello and then grilled.
It's also great as an ice cream topper!!

 
Warning, Will Robinson, Warning!!! Make absolutely sure there isn't even a hint of decay or

mold on the lemon peels. I wasted a gallon of the stuff (using several bottles of that 150 proof stuff Clear Something or other) because one of the organic lemons had a bit of a whiff when I was peeling 2 dozen of them and I thought (stupidly let's all just agree) that that much alcohol could and would kill off anything over an 80 day process.

Wrong, Will Robinson, Oh So Wrong.

On the positive side, I'm sure my sink drain was completely sterile afterward.

 
Thanks, Tess smileys/wink.gif

I have a citrus/alcohol batch that has been marinating waaaaay longer than the 40 days using this recipe you posted. Plan to open and taste before adding simple syrup but wanting to refresh my "knowledge" before I move forward. Colleen

 
Please share your Marco's Coal Fired Pizza limoncello chicken wings recipe smileys/wink.gif

I will make those in a heartbeat mid-summer when limoncello is finished. My citrus and alcohol blend was made pretty much same as what you have posted for your recipe - thank you! - but waaaay more than 40 days ago! I'm about to open, smell and taste before adding the simple syrup. Keeping fingers crossed that I can move forward. Colleen

 
Already made and with very, very clean citrus peels (I hope;))

Will definitely smell and then taste mixture before I add simple syrup! Colleen

 
Is this the recipe you referred to in your reply above that you use to make your limoncello wings?

I searched finerkitchens and found the reference to Marco's on one of your other posts. And am grateful to your link with that recipe. But I would really love the recipe that you use to make your wings, please? Colleen

 
If I had it in hard-copy, it would be in NC (I'm in PA now with Mom), but I also

down-sized from ten 4" binders of hardcopy recipes to only four and tossed the rest of them. And I doubt that one made the cut since I wasted so much money and time on it the first time. Not sure when I get to go home. Our county in PA is still considered RED.

BUT...I will look when I get home.

 
What went wrong with my Limoncello of several years ago? . . .

Made a batch, looked identical to the recipe from Tess above. I zested and I swear that there was no more white pith on my lemon zest strips than what is show at the link.

My limoncello was so bitter as to be undrinkable. And it was too sweet. Too sweet even when refrigerated. Sweet and really bitter. It sat in my cupboard for a long time till I (as Marilyn mentioned) disinfected my drains with it.

I might try the above limoncello, but I would for sure be using my Microplane zester and I would be adding some citric acid at the end to balance out the super-sweetness,

Am I just super-sensitive to bitter taste? Hmm, maybe I need to taste some good Limoncello first. Recommendations anyone?

 
I've done it with a microplane also and it worked out fine. Can't say what might

be the problem with your batch.
I've done tangerine also.

 
One thing I learned is that you have to really really scrub the lemons. I did not use

organic lemons which theoretically aren't coated with anything. But I scrubbed with a vegetable brush before zesting.
I think Meyer lemons are too thin skinned personally.

 
As I said, I didn't use one--just had Marco's. That is why I was so thrilled that the

link is to Marco's owner himself.

 
Don't worry. I doubt that I will be making more anytime soon,

assuming that this batch is still viable. Will know soon, but not today smileys/smile.gif Thank you for getting back. Colleen

 
I am sorry, Charley. You did say that. Distracted today - misunderstood.

Thought you had made them! And yes! I'm excited about the recipe you linked. Thank-you for finding it! I added Marco's to my Reminder List for the next time we are in Denver. Colleen

 
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